Peach Pie

To line the tin:
2 packets of biscuits
softened butter or
1 package of pie crust

For the filling:1 can of peaches in syrup (keep half of the syrup aside)
2 gelatine sheets
1,5 dl milk
1 tablespoon of lemon or orange juice
200gr whipping cream
2 tablespoons of peach jam

Grind the biscuits and add the butter. Knead and refrigerate for 15 minutes. Line the pie tin and bake in the oven for 15 minutes. Allow to cool

Slice the peaches in thin pieces. Melt the gelatine with the milk and syrup.

Whip the cream and fold in.

Spread some jam on the already baked pie crust and pour in the mixture.

Decorate with the sliced peach and some more jam.

After that, it goes in the fridge for at least two hours, to set.

Funny Biscuits

350 gr flour

250 gr softened butter
125 sugar

Cream the butter and sugar and add in the flour. Knead and use a rolling pin to stretch the dough. It should be about 5mm thick.

Use fun pastry cutters to cut biscuits.

Grease and flour a tray and drop in the biscuits.

Bake at 190ºC for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from the tray.

Four by Four cake

4 eggs
250 gr flour
250 gr sugar
250 gr butter

Cream the eggs and the sugar with an electric beater. Add the eggs and then the flour.

Pour in a greased tin and bake in a medium heat oven for about 30/40 minutes until golden. Check with a toothpick.

Coconut macaroons

1 can condensed milk
300 ground coconut

Mix the condensed milk and the coconut and refrigerate for at least 15 minutes.

Make little balls and roll them in sugar. These macaroons can be kept in the refrigerator for a few days.

Chocolate Salami balls

100 gr sugar
100 gr powdered cocoa or chocolate

100 gr softened butter
200 gr biscuits

Grind the biscuits and mix all ingredients together with a spoon

Refrigerate for 15 minutes and make little balls that you can roll in sugar.
These salami balls can be kept in the fridge for 2 or 3 days.